Production of ethanol from raw cassava starch by a nonconventional fermentation method
Raw cassava root starch was transformed into ethanol in a one-step process of fermentation, in which are combined the conventional processes of liquefaction, saccharification, and fermentation to alcohol. Aspergillus awamori NRRL 3112 and Aspergillus niger were cultivated on wheat bran and used as Koji enzymes. Commercial A. niger amyloglucosidase was also used in this experiment. A raw cassava root homogenate-enzymes-yeast mixture fermented optimally at pH 3.5 and 30/degree/C, for five days and produced ethanol. Alcohol yields from raw cassava roots were between 82.3 and 99.6%. Fungal Koji enzymes effectively decreased the viscosity of cassava root fermentation mashes during incubation. Commercial A. niger amyloglucosidase decreased the viscosity slightly. Reduction of viscosity of fermentation mashes was 40, 84, and 93% by commercial amyloglucosidase, A. awamori, and A. niger enzymes, respectively. The reduction of viscosity of fermentation mashes is probably due to the hydrolysis of pentosans by Koji enzymes. 12 refs.
- Research Organization:
- Univ Estadual de Campinas, Braz
- OSTI ID:
- 5112798
- Journal Information:
- Biotechnol. Bioeng.; (United States), Vol. 23:2
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
60 APPLIED LIFE SCIENCES
CASSAVA
FERMENTATION
ETHANOL
PRODUCTION
ASPERGILLUS
CONTINUOUS CULTURE
ENZYMES
SACCHARIFICATION
VISCOSITY
ALCOHOLS
BIOCONVERSION
CHEMICAL REACTIONS
DECOMPOSITION
FUNGI
HYDROLYSIS
HYDROXY COMPOUNDS
LYSIS
ORGANIC COMPOUNDS
PLANTS
SOLVOLYSIS
090222* - Alcohol Fuels- Preparation from Wastes or Biomass- (1976-1989)
553000 - Agriculture & Food Technology
140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)